Welcome! November may be the start of the colder months, but that doesn’t mean you have to MONDAY eat stews every day! Poke-Style Roasted Salmon Bowls As we come upon Thanksgiving, also known as the culinary Super Bowl, we’ve picked a few rec- ipes that are a little lighter (ok, not the Reuben..) TUESDAY and definitely nice and simple.

If you decide to make homemade chicken broth for Wednesday’s tortilla soup, make extra and freeze it to use for your Thanksgiving gravy WEDNESDAY and stuffing! Chicken Tortilla Soup Prep Ahead To make your week easier, check through this prep THURSDAY list on Sunday to get ahead of the game. Eggs in Purgatory

1. Make Wednesday’s soup all the way through. 2. Make the sauce for Thursday’s eggs. Reheat it before you add the eggs day-of. 3. Make the tuna and anchovy sauce for FRIDAY Friday’s pasta. Linguine with Tuna and Anchovies Poke-Style Roasted Salmon Bowls

We’ve chosen a few of our favorite toppings, but you can customize with whatever you like best, including avocado, corn kernels, mango, or cabbage. Most grocery stores with a sushi counter should carry prepared seaweed .

Ingredients: 1. In a bowl, combine the , rice vinegar, , honey, ginger, and garlic. Place the salmon in a zip-top bag or shallow dish and pour about 3/4 of the soy sauce mix- • 3/4 cup low-sodium soy sauce ture over the salmon (reserve the remainder for later). Turn • 3 tbsp seasoned rice vinegar to coat the salmon and refrigerate for at least 1 hour.

• 1 1/2 tbsp sesame oil 2. Preheat the oven to 375°F. Transfer the salmon to a • 2 tbsp honey lightly oiled baking sheet, reserving the marinade. Bake, • 1 tsp grated ginger brushing with the salmon marinade occasionally, until the fish is opaque all over, feels semi-firm to the touch, and • 2 cloves garlic, grated flakes when tested with a fork at the thickest part, about 25 • 1 lb salmon minutes. Turn the oven to broil and cook the salmon until it is golden brown on top and beginning to char around the • 1/4 cup edges, about 4 minutes. • 2 tsp Sriracha, or to taste • 3 cups cooked brown rice 3. In a small bowl, combine the mayonnaise and sriracha. (from about 1 1/2 cups raw) 4. To assemble the bowls, evenly divide the rice among • 3 Persian cucumbers four bowls. Top each bowl with a quarter of the cucumber, (or 1/2 seedless cucumber), a quarter of the edamame, and a quarter of the seaweed salad. Use a fork to flake the salmon into chunks and add to thinly sliced the bowls. Drizzle with the sriracha mayonnaise and the re- • 1 1/2 cups frozen edamame, served soy sauce mixture, and garnish with dried seaweed defrosted and sesame seeds. • 1 cup prepared seaweed salad • Thinly sliced dried seaweed, for garnish • Sesame seeds, for garnish

SERVES 4

Reuben Sandwiches

This recipe calls for corned beef, but you can use pastrami or even turkey for your sand- wiches. They’re a nice, hearty meal on their own, but you may like to serve them along- side a green salad, some simple roasted veggies, or classic deli-style potato chips. Homemade Russian dressing is easy, but you can use prepared to save time. 1. To make the Russian dressing, combine the mayonnaise, Ingredients: , onion, Worcestershire sauce, and pepper in a bowl, and stir until combined.

• Russian Dressing (recipe follows) 2. Lay out all slices of the rye bread and spread the Rus - • 8 slices rye bread sian Dressing on top. Place a slice of cheese onto 8 of the • 8 slices Swiss cheese bread slices, then place 1 or 2 slices of corned beef onto the cheese to cover. Place 2 tablespoons of the sauerkraut onto • 1 lb sliced corned beef the corned beef and spread evenly. Place 1 or 2 more slices • 1 cup sauerkraut of corned beef onto the sauerkraut to cover, and top with • 1/4 cup (4 tbsp) butter another slice of cheese. Top with the remaining 8 slices of bread and press down slightly.

Russian Dressing: 3. Heat half of the butter on a griddle or in a skillet over • 3/4 cup mayonnaise medium heat. Cook the sandwiches until brown and crispy on both sides, 5 to 8 minutes. If the bread browns before • 1/4 cup ketchup the cheese is melted, you can place the sandwich on a bak- • 2 tbsp minced onion ing sheet in a 350°F oven until warmed through. • 1/2 tsp Worcestershire sauce • Ground black pepper, as needed

SERVES 4 Chicken Tortilla Soup

Poach chicken for this dish, use chicken from homemade chicken broth, or pick chicken from a store-bought rotisserie chicken. You can also use store-bought tortilla chips and skip Step 1. For a vegetarian version, substitute vegetable broth and stir in black beans instead of chicken. 1. Preheat the oven to 300°F. Cut the tortillas into match- Ingredients: sticks. Place them in an even layer on a baking sheet and • 4 six-inch corn tortillas toast in the oven, about 15 minutes. Reserve about 1/2 cup of the strips for garnish. Crush the remainder in a food pro- • 2 tsp vegetable oil cessor or blender. • 3/4 cup finely minced onion • 1 garlic clove, finely minced 2. Heat the oil in a soup pot over medium heat. Add the on- ion and garlic and cook, stirring frequently, until they have a • 3/4 cup canned sweet aroma, 5 to 6 minutes. Add the diced tomatoes and diced tomatoes, drained continue to cook for 3 minutes. Add the chili powder and • 2 tsp mild chili powder cumin, and cook another 2 minutes.

• 1 tsp ground cumin 3. Add the broth, crushed tortillas, and bay leaf. Stir well, • 6 cups chicken broth bring the soup to a simmer, and cook for 25 to 30 minutes. • 1 bay leaf Season to taste with salt and pepper.

• Salt, as needed 4. Strain the soup through a sieve. Serve the soup in heated • Ground black pepper, as needed bowls. Garnish with the shredded chicken, chopped cilan- tro, queso fresco, reserved tortilla strips, diced fresh toma- • 1 cup shredded cooked chicken to, diced avocado, and lime. breast (from about 1 breast) • 1 tbsp chopped cilantro leaves • 1/4 cup queso fresco • 1/2 cup diced fresh tomatoes • 1/2 cup diced avocado • 1 lime, cut into 6 wedges

SERVES 6 Eggs in Purgatory

Add crushed red pepper flakes to the sauce if you like spice (we do!). If you don’t love a runny egg, you may also scramble the eggs into the tomato sauce and serve as they are.

1. Blanch the tomatoes in boiling water for 30 seconds, Ingredients: shock them in cold water, then peel the skin. Cut the toma- toes in half, remove most of the seeds, and then cut them in large dice; set aside. If you don’t mind skin in your sauce, • 2 lb ripe plum tomatoes you can skip this step and dice the tomatoes with the peel • 2 tbsp extra-virgin on. • 2 garlic cloves, 2. Heat the oil in a sauté pan or saucepan that has a cover peeled and thinly sliced over medium heat with the garlic. Just before the garlic • 1 tbsp chopped parsley starts to take on any color, about 1 minute, add the toma- • 8 basil leaves, fresh, torn in pieces toes, parsley, and basil. Season with salt and pepper, bring to a simmer over low heat, and let cook for 10 minutes, until • Kosher salt, to taste the tomatoes become “saucy,” but are still a little chunky. • Ground black pepper, as needed • 8 large eggs 3. Break the eggs, one at the time, into a cup or dish and then gently slide them, one at the time and without break- • 8 slices grilled or toasted bread ing the yolks, on top of tomato sauce. Try to keep them separated.

4. Cover the pan and let cook gently for 3 to 4 minutes, un- til the eggs are done, but still soft. Immediately serve them on a large round plate with the tomato sauce. Serve the grilled or toasted bread on the side.

SERVES 4 Linguine with Anchovies and Tuna

Look for anchovies and tuna imported from Italy, Spain, or Portugal, if available (they really know their tinned fish!). You can make this sauce a day ahead, if you like. Prepare it through Step 2, then reheat it the following night and continue with step 3.

1. Heat the oil in a medium sauté pan over medium heat. Ingredients: Add the anchovies and cook, stirring and mashing them, until they melt. Add the garlic and continue to cook, stirring frequently, until fragrant, about 2 minutes. Stir in the pars- • 1/2 cup extra-virgin olive oil, plus ley and cook another 1 or 2 minutes. Add the tuna and the more as needed wine and cook until the wine has nearly cooked away. Add • One 2-oz can oil-packed anchovies, the tomato paste, and cook until it has a sweet aroma and a rich rusty color, another 2 minutes. drained • 4 garlic cloves, minced 2. Add 6 cups of water and bring to a simmer. Reduce the • 1/2 cup chopped flat-leaf parsley heat to low and continue to cook, covered, until the sauce is reduced, thick, and rich, 45 to 60 minutes. Season, as • Two 5-oz cans oil-packed tuna, necessary, with salt and some red pepper flakes. drained and flaked • 1/2 cup dry white wine 3. Bring a large pot of salted water to a boil. Add the lin- guine and stir to submerge the pasta and separate the • One 6-oz can tomato paste strands. Cook, uncovered, until the pasta is just tender, 8 • Kosher salt, as needed to 10 minutes. Reserve a few ladlefuls of the pasta cooking water for finishing the sauce (you will need about 1/2 cup). • Red pepper flakes, as needed • 1 lb dried linguine 4. Drain the pasta in a colander. Shake well to remove any water clinging to the pasta. Pour the drained pasta into a large heated serving bowl. Add the tuna and anchovy sauce and 1/4 cup of the reserved pasta cooking water and toss together until the pasta is evenly coated.

5. Drizzle with oil and serve at once.

SERVES 4 TO 6 Dinner Shopping List

PROTEIN pantry pantry, CONT.  1 lb salmon  3/4 cup olive oil  8 slices rye bread  1 lb sliced corned beef  2 tsp vegetable oil  1 loaf crusty bread  1 chicken breast  1/4 cup ketchup  4 (6-in) corn tortillas (or 1 cup shredded chicken)  3/4 cup canned  1 lb dried linguine diced tomatoes  1 1/2 cups frozen Dairy  1 (6 oz) can tomato paste edamame  1/2 tsp Worcestershire  1 cup seaweed salad  8 eggs  1 cup mayonnaise  1 package dry seaweed  8 slices Swiss cheese  1 cup sauerkraut  1/4 cup queso fresco  6 cups chicken broth  4 tbsp butter produce  3/4 cup soy sauce  1 yellow onion  3 tbsp seasoned Spices  9 cloves garlic rice vinegar  2 tsp sesame seeds  1 (1-in) piece ginger  1 1/2 tbsp sesame oil  2 tsp mild chili powder  2 1/4 lb Roma tomatoes  2 tsp Sriracha  1 tsp red pepper flakes  3 Persian cucumbers  2 tbsp honey  1 tsp ground cumin  1 avocado  1 (2 oz) can  1 bay leaf  1 lime oil-packed anchovies  Kosher salt  1 bunch cilantro  2 (5 oz) cans  Black pepper  1 bunch parsley oil-packed tuna  1 bunch basil  1/2 cup dry white wine  1 1/2 cups brown rice (or 3 cups cooked)